Ingredients

Fruit Filling

• 8 - Fresh Peaches
• ½ cup - Pure White Cane Sugar
• ½ cup - Brown Sugar
• ½ tspn - Ground Cinnamon
• ½ tspn - Ground Nutmeg
• 1 tspn - Fresh Lemon Juice
• 2 tspn - Cornstarch

Crust

• 2 cup - All-Purpose Flour
• 1 cup - Pure White Cane Sugar
• 1 cup - Brown Sugar
• 1 tspn - Baking Powder
• ½ tspn - Salt
• 12 tbsp - Room-temp Salted Butter
• ½ cup - Boiling Water

Topping

• 3 tbsp - Pure White Cane Sugar
• 1 tspn - Ground Cinnamon

Procedures

Fruit Filling

1. Prep Peaches
   • Use a peeler to peel a peach. In my experience, other methods are just not as effective.
   • Cut to the pit all the way around the center of the peach
   • Grab top and bottom halves and twist to separate the peach
   • Pull the pit out of the side it sticks to
   • Cut each half in half and then into wedges
   • Repeat for all 8 peaches
2. Sweeten Peaches
   • Combine peaches, ½ cup brown sugar, ½ cup sugar, ½ tspn cinnamon, ½ tspn nutmeg, lemon juice, and cornstarch in a large bowl (I mean it - LARGE! It's a lot of peaches)
   • Hand mix the spices and such all over the peaches, then shake to ensure even coating

Cobbler

1. Bake the Filling
   • Preheat oven to 425°F
   • Pour the peach filling and even out into a baking dish (4 quart)
   • Bake in the oven for 10 minutes
2. Create Crust (During Initial Bake)
   • Combine flour, 1 cup sugar, 1 cup brown sugar, baking powder, and salt in a large bowl
   • Add butter in with hands
   • Stir in the boiling water until combined. You want just barely combined.
3. Assemble
   • Drop spoonfuls of the crust to cover the peaches. It will expand a bit, but you should try to cover as much as possible.
   • Mix the 3 tbsps of sugar and 1 tspn of cinnamon together and sprinkle over the top
   • Bake for 30 minutes until golden brown
   • Serve with a scoop of Bluebell Homemade Vanilla
4. Enjoy!